Transparent Ravioli: The Culinary Enigma You Can See Right Through

[@ChefRudakova]

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[@devanharripersad5730]

Very cool video. I will be trying this today. One new like and subscribe.

[@GagandeepSingh-co7di]

You are much confident about your work. I know how much you work hard to learn molecular gastronomy. That kind of positivity i need everyday in my life.

[@KetsuekiRose]

you could do a dessert version with sweet potato and beets, using coconut milk for the wrapper flavor, it'd be more translucent than transparent but I think it'd be pretty yummy

[@marcusholmes6768]

I haven't tried this myself, but I would possibly boil some pasta and use the pasta water for a bit of starch for the transparent dough and then do cold oil spherification of tomato and basil to fill the ravioli

[@jenniferscott3176]

I like this idea as well I was thinking u could make the sauce in spheres maybe a cheese in a shape of something stuffed inside maybe even do a fish shape cheese and then like blue colored pesto or a flower cheese using basil micro greens for the flower picture and sauce in the balls outside maybe yellow like a sun 🌞 making a picture on the plate a green pesto grass like so many things I want to try

[@AbusedBarbie]

I love ur videos I'm obsessed with molecular gastronomy and learning new things from you is amazing ! I appreciate it so much thank you thank you

[@ChefRudakova]

Thanks for watching! 🙃

[@LinhLe-eo8xy]

Is there any reason why you are not using tapioca starch as the base in the dough here? In Vietnamese cuisine, there is something like transparent dumplings called bánh bột lọc and you can see through all the filling.

[@Adventist1997]

It looks pretty good, so I think I might try this out.

[@nataliaveram1449]

Se ve increíble!!! Y delicioso. Gracias por la receta!

[@AnnaLia120]

Awesome, I think I will start making this.. would be my first time with this kind of molecular cooking.. but my question is does it have any taste or is it just for decoration purpose to make look nice that you are a chef and a decorator ?? This can't make me full fill my stomach.. but look awesome awesome. Thanks

[@toastedvegemite9963]

Thanks so much, I’m using this as a veil instead of ravioli in one of my desserts!

[@ChefRudakova]

ToastedVegemite cool idea🤓

[@veganchefshabnam-coppervan6702]

Love it! 🙂❤️ so many great ideas. And I love “accidentally” vegan recipes. Keep up the great work.

[@KYNDFOOD]

really interesting video again thank you really informative and helpful

[@Rebecca-c4f]

Thanks chef you are amazing 👏👏👏👏

[@ChefRudakova]

No, you are amazing🤓✌🏻

[@gerardodesanto]

great job Natalya !

[@riteshbonde3256]

Thank you chef for this recipe. Was soo curious to learn it!😀

[@ChefRudakova]

Thanks for watching 🙃

[@thusharasanjaya4691]

Such a great video chef you are explaining very good 👌 I learn lots of aidia from you very nice to meet you Chef Ian working Hilton I love you

[@yobananayo]

Chef, Thank you so much for all the inspiration! I have always wanted to do this raviolis. Thank you for sharing your knowledge. Cheers and the best for you, all the way from Honduras 💙

[@ChefRudakova]

Ana D'C.Galeano thanks for watching! 😊

[@gauravarora6529]

It was amazing and I guess easy too as u said , pls share ratio of vegetable broth, water ,agar agar

[@ChefRudakova]

Thanks! Please check the description 😉

[@ChefRudakova]

What's the one Molecular Cuisine recipe, you want to learn next? 🤓

[@ninadshivagunde8897]

Please make truffle explosion ravioli from alinea..

[@Kalza86]

I would like to see a molecular spaghetti

[@ranjeetrawat3257]

What's up chef 💕💕love from Saudi to 🇮🇳

[@fenerinho.1907]

Thanks for your time

[@Darkness1502]

Striped mushroom omelette!

[@francescacervinara970]

Amazing! What about the ingredients to caramelize cherry tomatoes? Thank you

[@ChefRudakova]

Good question! Thanks for asking 😊 I did a very simple caramelization version in this case: just some sugar (you can also use honey or agave syrup) and orange juice. Heat it up, reduce to desired texture and add cherry tomatoes in, toss them in for a few minutes, serve immediately 😉 I hope it helps!

[@francescacervinara970]

@@ChefRudakova Thank you!

[@SeanOBrien305]

What are the ratios for the agar agar and xanthan gum?

[@rendel_15]

More videos chef I’ve been looking for this kinds of videos 😭 thank You Chef ❤️😍

[@HuoMa]

Technically, I'd call this Agnolotti rather than Ravioli, but this is brilliant and I'll definitely be giving this a go... Loving all your molecular gastronomy videos... 😀

[@Papacheff]

Шеф, чтобы удалить воообщеееее все пузыри из суспензии - используй ёмкость для вакуумного хранения и вакууматор. Залить суспензию в ёмкость Закрыть крышкой Откачать несколь раз возду Жидкость начнёт отдавать воздух в вакуум. Тогда оболочка "тесто" равиолли после застывания будет ещё более прозрачной и глянцевой.

[@ChefRudakova]

Егор Солодухин класс! Спасибо за совет 🤓

[@Papacheff]

@@ChefRudakova век живи, век учись. Так мебельщики делают с эпоксидной смолой когда нужно идеально прозрачное покрытие сделать.

[@Papacheff]

@@ChefRudakova Шеф, а вы можете сделать рубрику молекулярная кухня в домашней кухне, или высокая кухня в домашней на кухне. Я вот не проф. ПОВАР, но у меня два маленьких кафе и я очень люблю готовить, эксперементировать а затем внедрять удачные эксперименты в меню. К сожалению, в русском сегменте отсутствует информация о современных трендах и методах обработки продуктов, таких как сувид, окуривание, но и в английском ютюбе очень сложно найти что-то т.к. если ты не знаешь новых слов на русском трудно составить поисковый запрос on English. Было бы круто если бы кто-то показывал какие-то адаптации методик высокой кухни для масс-маркета или домашнего используйте. Было бы вообще бомба!

[@darshanb1976]

Hey @ChefRudakova thanks for the video recipe first of all. I would like you to answer me this, if possible. Is it necessary to add water to the broth? or can i go with 500ml of broth and mix it with agar and xantan? so o i can get a more savoury ravioli. Thank you!

[@MOHITJAMAL2890]

Is there an alternative to gellum gum?

[@xinchencui8526]

Excuse me, what are the recipe ratios of the fillings?

[@xinchencui8526]

And what is the red filling in the transparent wonton in the picture on the cover?

[@СемёнЯровой-з9и]

Доброго времени) Как Ваше имя? К сожалению, не знаю как обращаться(( Работы просто безумная пушка у Вас. Скажите пожалуйста, работаете ли Вы в каком-то заведении? Просто очень хочу спросить о стажировке? Возможно ли это в ресторане, в котором работаете? Или вообще хоть где-то проработать с Вами и обучаться?

[@coolkap790]

You can make dessert using this concept

[@Random_Chiroptera]

Sounds tasty, but was hoping to see a dish that could be considered more than an appetizer.

[@lielasamir8085]

Can I use carrageenan instead of agar agar

[@vigneshkumar.g5083]

Really it's awesome chef....I need know may I use corrot instead of parsnip.😉

[@ChefRudakova]

Vignesh kumar.g you can use anything your imagination permits 🤓

[@veganchefshabnam-coppervan6702]

I would love to see more vegan sponge cakes, sweet and savoury.

[@CHEF2178]

👏🏼

[@ericmurphy2862]

When is the restaurant opening?

[@danypaul4311]

Hi chef how much xantham gum and agar agar and the water

[@sitiyasminyahya1752]

Can we fry it?

[@marygreen1495]

It’s hard to find xantham gam in my region; do you have any substitutes that I could use instead? Great videos, by the way, keep up the great work!!

[@payola5000]

You can use guar gum instead or a bit of corn starch

[@ИринаРудакова-ю7о]

Наталья это какой-то шедевр!😍

[@KitchenDiva28]

Such an awesome video. Chef just a few questions. 1) Does the chilled tray need to be greased? 2) How long do we need to let the ravioli mix set on the tray for? 3) Once we fold over the ravioli, do we use regular water to sick the sides?

[@ChefRudakova]

Kitchen Diva28 1. No 2. As long as it takes for them to solidify. It’s a matter of 2-5 min, don’t worry. 3. Use the same mix as you’ve used for ravioli themselves.

[@KitchenDiva28]

Chef Rudakova Thanks a lot

[@nunziopizzorusso326]

Hi chef, What is the recipe?

[@gilgil5587]

You’re a great chef , just a simple question .. this ravioli you can eat cold ? Or if you want warm , how can I warm it ?

[@ChefRudakova]

cold only. Thanks!

[@blabityblabblab2]

Do you know how to make a keto lasagna noodle that can be baked? There's a lady that makes keto noodles but she won't share her lasagna noodle recipe. She uses calcium lactate or calcium chloride and sodium alginate, along with either boiled eggs or egg yolk powder, turmeric, lupin flour, salt, water and xanthan gum. Someone suggested pouring the noodle solution on a sheet like you did with the ravioli, then freezing it, then taking it out and pouring the calcium chloride/lactate solution on it, but she said no more speculation.. Because she's developing her own line of keto products. 🙄 Just wondering if that would actually work.

[@LONEWOLF-fs7ir]

Awesome recipe :0

[@ChefRudakova]

LONE WOLF thanks 😊

[@vitocorleone2287]

Ingredients dosages?

[@rashidaliswabi]

😍

[@romycake3995]

I want to make a query, is that eaten hot or cold?

[@ChefRudakova]

it can be served warm or cold🤓✌🏻

[@danielacastillo5277]

Hi Chef! In a previous transparent ravioli video i saw you used a hair straightener to join the sides of the ravioli. can that be replicated in this recipe as well?

[@ChefRudakova]

no, it's gonna melt

[@syednatiq9300]

Your show good and where u from?

[@thusharasanjaya4691]

How much ingredients you take for the transfer Ravi Oli could you please send me ricepe. it's lot of help me thank you Chef God bless you

[@ChefRudakova]

In the description

[@JyotiSharma-iy8gx]

We can make dessert with this idea Fruity caviar in honey seasoned transparent ravioli with custard sauce

[@ChefRudakova]

amazing 🤓✌🏻

[@JyotiSharma-iy8gx]

@@ChefRudakova I want to follow you on Instagram please provide me link

[@ChefRudakova]

@@JyotiSharma-iy8gx link in the description 🤓✌🏻

[@aryan.bardekar]

amazinggg

[@ChefRudakova]

Thanks!!!🤓✌🏻

[@MosesJrLin]

I notice that you use xanthan gum in the video but in the description, it says gellan gum, which is which?

[@ChefRudakova]

O.K. ... thanks for pointing this out for me! My mistake😳.... It’s definitely Xanthan Gum, sorry for that!

[@MosesJrLin]

@@ChefRudakova gladly :)

[@joshuabeam1976]

Does this use xanthan gum or gellan gum

[@hodgmanderp4613]

agar agar.

[@felixarbable]

looks like it could really benefit from getting the bubbles out in a vacuum chamber

[@devanharripersad5730]

Why are Russian females so cool. Right to the point. Thank you

[@ShashiTiwari-mw5hn]

🌴🌴🌴🌴🌴🌴🌴🌴🌴🌴🌴

[@chanakyan986]

Hii chef

[@thefitzwater4805]

I'm scared....

[@lewisbassett4545]

"It doesn't taste like anything"

[@AM-ok5lf]

The lack of explanation of in between steps makes the recipe hard to follow and frustrating

[@jeramiahclune2462]

🤤